World of Gnocchi

· recipe ·

Beet Gnocchi Salad with Orange and Goat Cheese

Orange and goat cheese bring bright acidity to earthy beets, a useful balance in a warm salad.

Beet Gnocchi Salad with Orange and Goat Cheese

Time and servings

Prep
45 min
Cook
160 min
Total
205 min
Servings
4

Nutrition per serving

Calories
about 730
Protein
23 g
Fat
35 g
Carbs
86 g
  1. Roast the beets

    Roast the beets

    Wrap the beets and roast them at 425°F220°C until tender. Peel them while warm, puree until smooth, then cook the puree in a skillet until it is dense enough to hold a furrow. Cool for 10 minutes.

  2. Bake and rice the potatoes

    Bake and rice the potatoes

    Pierce the potatoes and bake at 425°F220°C until tender. Peel them while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.

  3. Mix the beet dough

    Mix the beet dough

    Combine the riced potato and concentrated beet puree with the egg yolk and 1/2 tsp3 g of the salt. Fold in the flour just until the dough is cohesive; do not add beet juice as a color adjustment.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. Prepare the cool salad

    Prepare the cool salad

    Cut the peel and pith from the oranges and cut the flesh into segments. Arrange the arugula on a platter, crumble the goat cheese, and chop the pistachios, keeping all four components cool.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.

  8. Whisk the citrus dressing

    Whisk the citrus dressing

    While the water heats, finely grate the lemon zest and squeeze 2 tablespoons30 ml juice. Whisk them with 3 tablespoons45 ml olive oil, 2 tablespoons30 ml orange juice collected while segmenting the fruit, and the black pepper. Squeeze the remaining orange membranes if needed for the juice.

  9. Heat the cooking water and poach the gnocchi

    Poach the gnocchi

    Lower in the shaped gnocchi and lift them out as soon as they float. Let their surfaces steam dry for 2 minutes.

  10. Crisp the beet gnocchi

    Crisp the beet gnocchi

    Warm the remaining olive oil over medium-high heat. Brown the poached gnocchi on their broad sides, turning carefully to preserve the ridges and visible beet color.

  11. Beet Gnocchi Salad with Orange and Goat Cheese

    Assemble the warm salad

    Set the warm crisp gnocchi over the arugula, add the orange segments, goat cheese, and pistachios, and spoon over the citrus dressing just before serving.

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